Green Bean Salad with Shallot, Mustard, and Tarragon
Why This Recipe Works
To make the beans in this salad tender, bright green, and deeply flavored, we blanched them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softened the pectin in the beans' skins, so they became tender before losing their vibrant color; it also seasoned them inside and out. We made these flavorful green beans the star ingredient in a summer-perfect salad.
IngredientsPrint Shopping List
|1||shallot, sliced thin|
|1||tablespoon white wine vinegar|
|¼||teaspoon table salt, plus salt for blanching|
|1 ½||pounds green beans, trimmed and cut into 1- to 2-inch lengths|
|3||tablespoons extra-virgin olive oil|
|1||tablespoon Dijon mustard|
|1||tablespoon capers, rinsed and minced|
|2||teaspoons minced fresh tarragon|
From The Shop
InstructionsServes 4 to 6
If you don't own a salad spinner, lay the green beans on a clean dish towel to dry in step 2. The blanched, shocked, and dried green beans can be refrigerated in a zipper-lock bag for up to two days.
Total time: 40 minutes
1. Place shallot, vinegar, and salt in large bowl and toss to combine; set aside. Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and ¼ cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.
2. While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath. When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.
3. Add green beans, oil, mustard, capers, tarragon, and pepper to bowl with shallot mixture and toss to combine. Transfer to platter and serve.